Meatless March Meal #16: Mini-Pizza

Okay, this is the last post for Meatless March. I will write a reflection tomorrow. And technically this was after March ended. But Jordan got home so late last night and we didn't have any meat in the house {well, except steak, but it was too late to cook it}, and we had a lot of leftover English muffins, so we made some mini pizzas :)

Mini Pizzas

Ingredients: }} prep time: 10 minutes }} cook time: 10 minutes
English muffins
Shredded cheese
Tomato sauce {or tomato paste}
Toppings {we had onions and tomatoes}

1. Preheat oven to 350 degrees. Line cookie sheet with your English muffins (homemade recipe found here}. Spoon tomato sauce onto each muffin and sprinkle cheese on.

2. Cut up and add your toppings. Bake for 7-10 minutes or until cheese is melted. Eat and enjoy!

Meatless March Meal #15: Zucchini Spaghetti

I used to work at Pizza Factory, and while I worked there, I learned a few secrets. This one isn't really a secret, but it is very yummy. Have you ever heard of zucchini made into spaghetti? I hadn't until I worked there.

I have to admit, I did go out and purchase a special tool just to make it, but it only cost a few dollars. Plus, this recipe is really simple :) Anyway, here goes!

Zucchini Spaghetti 
{homemade apple sauce recipe found here}

Ingredients:

Zucchini/Yellow Squash

Tomato sauce

1. Use a peeler or a special peeler (which I cannot find online, but I bought mine at Macy's), or just cut into strips.

2. Instead of boiling the zucchini (which will be difficult to drain), boil the water and use a steamer to "steam" the zucchini. Spoon it onto your plate, add tomato sauce, and enjoy!

Meatless March Meal #14: Most amazing lentils ever!

This is probably one of my most favorite vegetarian meals ever! Seriously, it is really good and really good for you.

I would give this a 10 out of 10 and make it any day. Keep in mind that this recipe makes a lot, so be prepared for some yummy leftovers.

Slow Cooker Lentil Salad

Ingredients: }} prep time: 10 minutes }} cook time: 4-6 hours

Crock Pot:
2 c dry lentils {about the size of a small bag}
1 medium carrot, coined
1 medium onion, chopped
1 stalk celery, chopped {optional: I don't like cooked celery, so I omit it}
1 clove garlic, minced
1 chicken bouillon cube
2 T parsley
1 bay leaf
1 T salt
1/2 t thyme
1 can (28 oz) diced tomatoes

Salad:
Tortilla chips {we like corn tortilla chips}
Shredded cheese
Romaine lettuce {my husband likes it with spinach}
Ranch dressing {Hidden Valley is the bomb {dot} com}

1. Combine all ingredients in Crock Pot, and cook on HIGH for 4 hours or LOW for 6 hours.

2. Now for the yummy part: Layer crushed tortilla chips, a hearty serving of lentils, shredded cheese, lettuce, and drizzle some ranch on top

See? Easy as pie, errrr, salad :)

Meatless March Meal #13: Refried Beans without the refry

Okay, so this isn't exactly a meal, but it makes enough beans to make several meals, like this one. It's so good, plus, you know exactly what's in it!

Sadly, I do not have any pictures, but this is a pretty simple recipe.

Ingredients:
Dry pinto beans {how much depends on how much you want, just keep in mind that a little can make a lot.
1-2 Onions, chopped
Garlic, minced
Salt
Pepper


1. Soak beans for 12-24 hours in a large pot. {I think 12 hours would be just fine, but it won't hurt them to soak any longer.}

2. Drain beans and put into Crock Pot and cover with water. {Keep in mind that the beans should be completely covered with water and then an extra half inch or above the beans.} Cover beans with onions, garlic, salt, and pepper.

3. Cook on LOW for 12 hours or HIGH for 8 hours, or until beans are easy to mash and water is mostly gone. When finished cooking, mash the beans and they are ready for all sorts of dishes.

Meatless March Meal #12: Huevos Rancheros

This dinner was actually really good! I would seriously consider making this at least once or twice a month. And it's pretty a simple recipe. Jordan loved it as well. And needless to say, there were not any leftovers :) I think though, that it does make the perfect amount for 2-3 people. Of course, it can easily be made for more. 

Original recipe found here, but I changed it up a bit. So my recipe is different.

Huevos Rancheros

 

Ingredients: }} prep time: 25 minutes }} cook time: 10 minutes

1 1/2 c thinly sliced romaine lettuce

1 green onion, sliced

2 T fresh cilantro, sliced {optional: as in, we didn't have any cilantro and it still tasted fab}

3 t olive oil

2 t lime juice

Salt {just a pinch or so}

Pepper {just a pinch or so}

2 c Refried beans {recipe to follow}

Salsa

6" corn tortillas {we had 8}

Shredded cheddar cheese

4 eggs

1. Preheat oven to 400 degrees.  Combine romaine, cilantro, green onion, lime juice, salt, and 1 t oil. Combine beans and salsa in a separate bowl. Put just enough salsa in to make it a slightly runny consistency--maybe a 1/4 to 1/2 cup {but to your liking is best}.

2. Coat tortillas with cooking spray on both sides. Place tortillas on a baking sheet, overlapping just barely.

3. Spoon the bean & salsa mixture onto the tortillas, and sprinkle with cheese {however much you like}. Then bake for about 10 minutes, or until beans are hot and cheese is melted.





4. While your tortillas are cooking, crack your eggs into a skillet, without breaking any of the yokes. Cook for about 5 minutes, flipping once when the eggs are cooked on the bottom.

5. Assemble two tacos, one egg, and a portion of the lettuce mixture onto your plate. Eat and enjoy!

Meatless March Meal #10: Black Bean & Rice Skillet

Man, I am behind on these posts! I will have to post a couple a day to catch up. But here's a dish we had a couple days ago. I actually thought it was really good and would definitely make this one again. Jordan gave it an 8 out of 10. I think I would give it a 9 at least. But I really like black beans :)

Plus, this one is super easy and quick to make. {Original recipe found here. My recipe is slightly different since I don't like instant rice}

Black Bean & Rice Skillet

Ingredients:}} prep time: 15-20 minutes }} cook time: 10 minutes

1 med Zucchini (or Yellow Squash. Remember how we made that grilled zucchini? Yeah, we I forgot to save one for this dinner...oops :) The yellow squash was just as good though}

1 green pepper

1 can (16 oz) black beans, drained

1 can diced tomatoes {The original recipe calls for Hunt's Fire Roasted Diced Tomatoes, and I would recommend them! They were very good}

1 c white rice, cooked

1/2 c shredded cheese {we used a Mexican blend because that's what we had, cheddar, Monterrey Jack, or any white/yellow cheese blend would probably be good}

1. Cut zucchini {or yellow squash} and green peppers into small, bite-size pieces. Put 1 T into a skillet and heat. Add zucchini {or yellow squash} and green peppers when the oil is heated. Saute the squash and green peppers for about 5 minutes, continually stirring. {Now would also be a good time to start cooking your rice if you're like most people and don't happen to have precooked rice lying around.}

2. Add the beans and diced tomatoes {I wouldn't recommend draining the tomatoes, I think they add a nice flavor}. Cook for about 5 to 7 minutes, continually stirring.

3. Add rice and stir it in. Add cheese and stir until melted. Eat and enjoy!

And voila! You have yourself a super yummy, vegetarian dinner!

Meatless March Meal #1: Broccoli-Quinoa Casserole

Last night was really busy, and we didn't eat until 9:30! (That's usually our bed time for those of you who don't know--Jordan has to wake up at 5 or 6am every morning and works for 12 hours, so early bed time for us.)

Anyway, for dinner, I made Broccoli and Quinoa casserole and it turned out quite fantastic. We may have to make this a regular occurring meal. Plus! It's not just tasty, it's also healthy!



SO here is the recipe. {Since it's from another blogger, I'm just going to link to it. Besides, I was in such a hurry, I didn't take any pictures.}